Food News

Sundown Chef Patrick Stark on Avoiding GMOs and What Greenville Avenue Needs

At 9 p.m. on Wednesday nights, Sundown at Granada's executive chef Patrick Stark unties his apron and steps out of the kitchen into the bar. Half-price whiskey, live music and a late night menu, it's little wonder Stark can't drag himself away.

"I'm trying to break myself of this, but I'm a creature of habit," Stark says on a pleasant December afternoon. "I find myself going to the same places to eat, or just cooking at my house. And on my nights off, I'm usually still at work."

Since opening in early 2013, this Greenville Avenue restaurant consistently earns accolades for his vegan-friendly menu and commitment to non-GMO foods, while complementing its parent music venue with late-night music and rooftop movie screenings. Leading the kitchen is the health-conscious Stark, whose bright red Mohawk makes him one of the most recognizable chefs in Dallas.

Our conversation led from his passion for music, the future of non-GMO food and what 2014 has in store for him and his restaurant.

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Lauren Smart
Contact: Lauren Smart